Chocolate Eclairs

Chocolate Eclairs is an oblong pastry featuring the choux pastry, vanilla pastry cream, and chocolate ganache topping. Check out the recipe video on how to make chocolate eclairs at home 

Firstly,

ABOUT THIS RECIPE (Chocolate Eclairs)

So, this Chocolate Eclair recipe with custard filling is easy to make and tastes delicious

Firstly, you don’t just learn how to make choux pastry. But also acquire the Vanilla Pastry Cream Recipe and Chocolate Ganache Recipe in this post

Also, homemade chocolate eclairs make the best dessert and are loved by all

Chocolate Eclairs

Firstly, biting into a choux pastry with that rich pastry filling and royal chocolate topping.. Ah!! What a decadent feeling 

Because I love dessert, this chocolate eclair has always been special. However, it’s definitely a process, first of all making the choux dough to filling the pastry cream. Thus, quite a long process but completely worth it !! 

HOW SHOULD A CHOCOLATE ECLAIRS BE?

So, the choux pastry should be hollow and slightly crisp on the outside 

Also, the inside vanilla pastry cream filling should be creamy and smooth, not too sweet with a mild Vanilla flavor

In conclusion, a layer of chocolate coffee ganache topped with some almonds takes this chocolate eclair to the next level.

Baking The Choux Pastry (Chocolate Eclairs)

First of all, baking it the right way is an essential step during the making of the choux pastry 

Therefore, preheat the oven at 200 degrees C for 10 mins, then bake the choux pastry in the middle rack at 200 degrees C for 10 mins, reduce the temperature to 180 degrees C and continue to bake for 30 to 40 mins. As a result, the pastry should feel firm on the top and well browned

Lastly,

Recipe – Chocolate Eclairs With Homemade Vanilla Pastry Cream and Chocolate Ganache Topping 

Ingredients 

For the Choux Pastry: 

• water 80 ml
• milk 80 ml
• salted butter 75 grams
• granulated sugar 25 grams
• all-purpose flour 100 grams 
• eggs, medium sized 3

For the Vanilla Pastry Cream: 

• milk 2 cups (450 ml)
• vanilla extract 1 ½ teaspoon
• castor sugar ¾ cup (150 grams)
• cornstarch ¼ cup (25 grams)
• eggs yolks 4, large
• salted butter 3 tablespoons (45 grams)

Chocolate Ganache Topping: 

• cooking cream ½ cup (115 ml) 
• dark chocolate, chopped 4 oz (110 grams) 
• instant coffee powder ½ teaspoon (optional)

For Garnishing: 

• few almond flakes

Method (Chocolate Eclairs)

For the choux pastry:

• First of all, add the water, milk, sugar, and butter in a pan. Mix well until all the butter has melted. Once the mixture comes to a slight boil, remove from the gas and add the flour to it. Whisk well till it all comes together
• Again, put this mixture onto the gas and cook well on medium heat until the dough comes together and forms a smooth ball 
• Take off the heat into a heatproof bowl. Using an electric beater, beat the dough as it is too hot right now. Then, add the eggs one at a time, beating well after every addition. Finally, the mixture should feel like a thick smooth paste.
• Put this pastry dough in a piping bag with a large round or star tip. Pipe the mixture onto a parchment paper making sure each eclair is piped at a distance from each other 
• Bake this in a preheated oven at 200 degrees C for 10 mins and then reduce the heat to 180 degrees C, continue baking for 30 to 40 mins. The eclairs should be firm and brown
• Let the eclairs sit in the refrigerator while you make the custard

For the Vanilla Pastry Cream: 

• In a pan, heat the milk along with the Vanilla extract. Bring it to a slight boil and switch off the gas 
• In a bowl, combine the cornflour, sugar and egg yolks. Mix well until the mixture turns light in color and smooth. Add the warm milk to the mixture and mix well making sure there are no lumps 
• Put this mixture back onto the gas and cook on medium heat until the mixture starts to thicken. This should take about 2 minutes. Once done put this mixture in a bowl and cover with cling wrap, let it sit in the refrigerator for 30 mins. 

For the Chocolate Ganache Topping (Chocolate Eclairs): 

• In a pan, add the cream and coffee to it. Bring it to a slight boil and switch off the gas. Add the chocolate to it and mix well until all the chocolate has melted. Put the chocolate mixture in the bowl and keep aside 

Assembling the Chocolate Eclair: 

• Fill the pastry cream in the eclairs by making small holes below every eclair just as shown in the video. Coat the chocolate coffee ganache onto the eclair by dipping each eclair into the ganache mixture. Decorate with almond flakes. Let the eclairs sit in the refrigerator for 30 to 60 mins before serving. As a result, the eclairs taste even better

Note: 

• If the custard filling turns thick, roughly beat it with a whisk. Add a few teaspoons of warm milk if required while beating

Recipe Card – Chocolate Eclair

In conclusion, 

Some of my favorite dessert recipes

STRAWBERRY DESSERT IN A GLASS

TROPICAL JELLY FRUIT CAKE

STRAWBERRY GRAPE PANNA COTTA TART

Creamy Caramel Filling